My all-time favorite Apple Pie Recipe! Imagine saucy apples bubbling through that flaky pie crust – irresistibly good! This pie always gets glowing reviews from everyone who takes a bite. This is the pie everyone has to make for Thanksgiving!
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Helpful Reader Review
“I have made a lot of different apple pies for my family over the years. This is by far the best apple pie ever! My family requests it all the time.“ – Elaine ★★★★★
Apple Pie Video Tutorial
Watch my video and see how easy this apple pie is—from the simple crust to that homemade apple pie filling. You’ll crave it until you make it!
Apple Pie Recipe
This easy Apple Pie is a treasured recipe with thousands of glowing reviews. It’s simple to make but looks just like a professional baker spent hours in the kitchen to make it, and it tastes that way too. It’s buttery, flaky, gooey, and just perfect.
You’ll love the homemade flaky pastry pie crust – we use this same crust for Blueberry Pie and Cherry Pie. It’s also perfect for savory pies like Chicken Pot Pie. It’s a keeper!
The method for this homemade apple pie filling is surprising, but it will win you over. It’s well worth the extra 5 minutes, and you’ll never want canned apple pie filling again.
Ingredients for Apple Pie
You may be surprised to hear you only need pantry staples and some fresh apples to make this apple pie recipe.
- Pie crust – you’ll need two disks of homemade pie crust. We love this apple pie crust just as much as the filling. Since it’s an all-butter homemade pie crust (no shortening), it’s flaky and tender. The bottom is never soggy but forms a crispness at the edges. You can use store-bought, but homemade is best.
- Apples – We use Granny Smith in this pie recipe for the best flavor and texture. Avoid overripe or mushy apples. See my notes on apple substitutions below.
- Butter & Flour – creates a thick and saucy filling
- Cinnamon – adds a warm, spiced flavor to the apples. You could also add a pinch of nutmeg.
- Sugar – add sugar to taste, depending on the types of apples used (see apple options below).
- Egg Wash – combining egg and water gives the crust a golden brown, shiny finish.
The Best Apples for Apple Pie
Granny Smith apples are tart and crisp and the gold standard for baking, but any sweet/tart and crisp apples or even a mix of apples will do, but use less sugar when substituting sweeter apples such as Golden Delicious, Jonagold, Honeycrisp, Fuji, Braeburn, or Pink Lady.
How to Make Apple Pie
- Prepare the pie crust recipe and chill in the refrigerator. When ready to assemble your pie, preheat the oven to 425˚F with a rack in the center of the oven.
- Make the Filling – Melt butter in a medium saucepan over medium heat, add flour and whisk constantly for 1 minute. Whisk in water and sugar. Simmer for 3 minutes, then remove from heat. Do not overcook.
- Prepare apples – peel, core, and slice apples into about 1/4″ thick slices. Sprinkle with cinnamon and toss to combine, then stir in the filling to coat the apples.
The Best Tool for Apple Recipes
My family loves apple recipes, from Baked Apples to Apple Turnovers. If you love apple desserts, this apple slicer will save you so much prep time! It peels, slices, and cores all in one swoop. You’ll have all of your apples prepped in less than 5 minutes. Imagine saucy apples bubbling through that flaky lattice crust – irresistibly good!
- Roll the Crust – into a 12-inch diameter pie dough and transfer to a 9-inch, deep pie pan. Add the apple filling, mounding in the center (avoid getting apple filling on the edges of the pie crust, which will make it difficult to seal).
- Lattice Top – Roll the second disk into an 11-inch diameter circle and cut into 10 strips with a pizza cutter. Arrange half of the strips over the pie and weave in the second layer of strips (see how to make a lattice crust). Crimp the edges to seal and brush the crust with egg wash.
- Bake at 425˚F for 15 minutes, then reduce the heat to 350˚F and continue baking for another 45 minutes until you see thick juices bubbling through the lattice crust for at least 5 minutes.
How to Keep Pie From Browning Too Fast
If you find the edges of your pie are browning too quickly, you can use a pie shield or simply cut a 3″ circle out of the center of a square sheet of foil and loosely place it with the dull side down over the top of your pie.
Tips for the Best Apple Pie
- Don’t overheat the filling – Avoid overheating the sauce or cooking for too long, which can cause it to separate or get too thick. If this happens, don’t stress, you can still toss the apples together with the sauce, and it will come together in the oven.
- Chill the crust – make sure to chill the pie crust according to the instructions, or the butter will melt out of the crust, and it will go flat.
- Let it cool – allow the pie to cool and set for at least an hour before slicing, for the juices to thicken up and set, otherwise it will slide apart when sliced.
Everything about this apple pie is good, from the flaky, buttery, homemade crust to the unbeatable apple pie filling. Try this served with a scoop of vanilla ice cream! Let me know if it graces your holiday table.
P.S. Did you know you can make an apple pie ahead (see the make-ahead tips in the notes below). With all the bustle of the holidays, it’s nice to know you can check this pie off your list early.
The BEST Apple Pie Recipe
Ingredients
- 1 recipe for double pie crust
- 2 1/4 lbs Granny Smith Apples, peeled, cored 6-7 apples (7 cups thinly sliced)
- 1 1/2 tsp cinnamon
- 8 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1 cup granulated sugar
- 1 egg , + 1 Tbsp water, for egg wash
Instructions
- Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F.
- Melt butter in a medium saucepan over medium heat. Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water and 1 cup sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, whisking frequently then remove from heat.
- Peel, core, and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.
- Sprinkle your work surface with flour and roll out the bottom pie crust to a 12" diameter circle. Wrap it around your rolling pin to transfer it to the 9" pie plate. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.
- Roll the second crust into an 11" round and cut into 10 even-thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top (see video tutorial). Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.
- Bake at 425˚F in the center of the oven for 15 minutes. Reduce the heat to 350˚F and continue baking for another 45 minutes or until the apples are soft and the filling is bubbling through the vents for at least 5 minutes.* Rest at room temp 1 hour before serving.
Notes
- Store at Room Temp: Cool completely to room temperature before covering and storing. The pie keeps well covered on the counter for up to 2 days.
- To Refrigerate: Cover and refrigerate for up to 4 days.
- Freezing Pie: store in a freezer-friendly airtight container for up to 3 months. Here’s a tutorial on how to freeze and bake a frozen pie.
- To Reheat: thaw baked pie in the fridge or on the counter and then reheat in a 350°F oven until warmed through.
Nutrition Per Serving
Filed Under
More Fall Baking Recipes
Fall always puts me in the mood for baking. All of these recipes are on our regular rotation. These recipes are easy to make and are so good that they are our go-to Thanksgiving recipes!
- Pumpkin Cake
- Cinnamon Rolls
- Baklava
- Pumpkin Cheesecake
- Banana Bread
- Pumpkin Bread with honey butter
- Dutch Apple Pie
- Apple Crisp
- Pumpkin Roll
Should I bake the crust first before adding the filling?
Hi Emma, it is not required in this recipe to prebake.
Hi Natasha, I’ll be making this wonderful pie tomorrow and it looks so amazing – I have no doubt this will be the best apple pie I ever had. Quick question: do you brush the crust with a mixture of egg and water or a mixture of egg and sugar?? In you video it says egg and sugar, but in your written recipe it says egg and water. Thank you in advance for your help! With kind regards, Naomi
Hi Naomi, I have no idea why I said sugar on the video – definitely, an oops, but it’s definitely 1 egg with 1 Tbsp of water.
It didn’t work for me 😭 The butter in the sauce separated leaving this oily layer. I don’t know where I went wrong 😭
Hi Kelly, that can happen if the sauce is on the stove too long or over too high of heat. It will all come together in the oven though as the pie bakes and you can proceed even if you see some separation.
Amazing!!!! My family absolutely loved it.
Next time I will have to try making the crust.
I’m so glad you all enjoyed it!
WOW this was so delicious! I also made the homemade crust – everything was perfect, will be our new holiday apple pie recipe!
That’s just awesome! Thank you for sharing your wonderful review!
Delicious! Nothing to improve. Simple to follow, smooth texture, not too sweet, apples still have some bite to them, with a lovely brown crust to boot! For first-time apple pie makers, this is the recipe for you.
Thank you so much for your nice comments and feedback, G!
Always been my go to since.. Thanks Natasha 🙂
Great to hear that, Grace!
Love the recipe. First time I’ve made apple pie that the filling was not watery. Can the same directions be used with other fruit or berries?
Hi Nancy, I haven’t tried other fruits of berries yet to advise but I imagine that will work. You can also check out my other pie recipes here.
Excellent recipe!! Thanks.
Thank you, Nancy! Glad you liked it.
In the video you say to brush with one egg and one Tablespoon of sugar but in the written instructions is says one egg and one Tablespoon of water . Which is it?
Hi Gail, I always recommend following the written recipe as we can update that one, and sometimes we do if we find a better mix of ingredients.
Is it okay to make the pie a day ahead?
If so, do i keep it out, or in fridge?
thanks,
It is baking now and looks & smells amazing!
Hi Kathleen, you sure can, this recipe can be made ahead. You can store it in the fridge already baked and cover it loosely with plastic wrap and reheat it the next day in the oven. I haven’t tried freezing this or making it ahead for a long time, and I worry if you assemble and leave it unbaked for two days, it will get soggy.
My 5 years old loves this recipe. I showed him the video and we made it togther. It’s sooooo easy!! I made it in 7 small ramekins and it turned out delicious. He wants to make it again and again. I have made it with him total of 5 times already.
I have a question though. What are the tricks and tips to make it ahead of time? Can I make filling and keep it in the fridge the night before? Or make all of it the night before and bake it the next morning. Please let me know! Thank you so much for this super easy and simple ingredient fail-proof recipe.
That’s so great, Farah! Yes, you sure can; this recipe can be made ahead. You can store it in the fridge already baked and cover it loosely with plastic wrap and reheat it the next day in the oven. I haven’t tried freezing this or making it ahead for a long time, and I worry if you assemble and leave it unbaked for two days, it will get soggy.
You are the best,
All the recipes we made from you are amazing!!Every dish has something special!!We love all of tour recipes!!
And this apple pie the best ever, all in the family loved it!!Thank you for sharing so nice and tasty recipes!!
Aww! That’s the best! Thank you so much for sharing this wonderful review with me, Litsa!
I finally got around to making this pie and now regret I didn’t get to it sooner! It’s so good and turned out picture perfect. Thanks again for a great recipe. I am sure I will be making this again to impress family and friends!!!!
I’m so glad you gave this a try! Thank you for sharing this wonderful review with me!
It was great! Me and my siblings loved making it. But there
was one problem when you lower the oven temperature you want to put tinfoil over the pie. I love this!
Thank you so much for sharing that with me.
Hi!
Great recipe!Could I make this with puff pastry? Also, can I make this with red apples?
Thanks in advance!
Hello there, I highly recommend using granny smith apples for pies. I usually don’t recommend red apples as they won’t withstand cooking temperatures. This should work in a puff pastry too.
This is an excellent recipe. My husband even ate the extra uncooked filling. I added 1/4 tsp. bourbon vanilla to the sauce. Excellent.
Hi Hannah, I’m glad your husband enjoyed this recipe. Thanks for your great feedback and review!
I made this recipe as is the first time except I used vegan butter and honey crisp apples and it was definitely the highlight of our Thanksgiving dinner. Yummmmy!!! Now, I have a gluten free family member who’d also like to enjoy the pie. Is almond flour a suitable choice for this recipe? Please help.
Hi Victoria, thanks for sharing that with us. I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!
Hello. Can I use pre made pie crusts for this recipe? Would I need to change anything?
I do not often post comments on recipes but I have to say that this was the best apple pie I have ever baked (and I bake a lot). The crust was divine.
Yay! Amazing, thank you so much for your awesome review, Lindsay.
Love this recipe, thanks for sharing!
Glad you loved it!
Thank you madame for sharing this recipe and video. I just made my first apple pie. Im so proud. The house smells like pie now.
You should be proud! I can only imagine how lovely your house smells!